Pork Lo Mein Recipe
Hoisin sauce, made from garlic, vinegar, and fermented soybeans, adds great flavor to this or any stir-fry, and it lasts forever when stored in the fridge.
SERVES ► 6
- 1 cup Chicken Stock
- ¼ cup soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons cornstarch
- 1 tablespoon sugar
- 2 tablespoons apple cider vinegar
- 1 (12-ounce) package thin spaghetti
- 2 tablespoons olive oil
- 4 (4-ounce) pork chops, thinly sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 yellow summer squash, sliced
- 1 cup bean sprouts
Bring a large pot of salted water to a boil.
In small bowl, combine chicken stock, soy sauce, hoisin sauce, cornstarch, sugar, and vinegar and set aside.
Cook pasta as directed on package until almost al dente, then drain and rinse with cold water; set aside.
In large skillet or wok, heat olive oil over medium high heat. Add pork chops; stir-fry until almost cooked, about 3–4 minutes.
Remove pork from skillet. Add onion and garlic; stir-fry for 3 minutes.
Then add bell pepper and squash; stir-fry for 2 minutes longer.
Stir cornstarch mixture and add to skillet along with reserved pork; bring to a simmer.
Add pasta; stir-fry for 3–4 minutes or until pasta is tender.
Add bean sprouts, stir-fry for 1 minute. Serve immediately.
Lo Mein
Lo Mein is like a combination of Asian and Italian foods; stir-fry using spaghetti instead of rice. Cook the pasta until almost al dente; it will continue cooking in the last few minutes with the rest of the ingredients, and will soak up the flavors of the sauce. Leftovers from these recipes are excellent in frittatas.
